We are very excited to be partnering with KitchenAid® to bring you our new favorite cookie recipe, which are these Chai, Chocolate Chip and Coconut Cookies! The coconut gives these cookies a little texture, which I love. And the chai makes these the perfect fall cookie! Pro tip: these are amazing dunked in coffee.
Around this time of year I am always looking for new cookie recipes to bake and give to friends or co-workers so I am happy to be sharing this recipe with you! These cookies are perfect for the Holidays, but also for anytime.
In making these cookies we used our all time favorite appliance which is our KitchenAid® Artisan® Stand Mixer. It makes baking a breeze because you don’t have to stand next to your bowl holding a mixer. The KitchenAid® Artisan® Stand Mixer comes in so many colors and their new matte colors are AMAZING.
We used a small scoop for these cookies to make them kind of a one bite, which I am a fan of with cookies, but you could use a bigger scoop if that is what you like. I hope you guys enjoy!
Chai, Chocolate Chip, Coconut Cookies
INGREDIENTS
- 2 cups all purpose flour
- 2 teaspoons chai spice (chai mix below*)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ cup light brown sugar
- 1 teaspoon molasses
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract or paste
- 1 cup chopped dark chocolate
- ⅔ cup unsweetened shredded coconut
Chai Spice Mix
- 2 ½ teaspoons ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
- ½ teaspoon ground all-spice
INSTRUCTIONS
- Preheat oven to 350˚F.
- Place flour, chai spice, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- In another mixing bowl beat together butter and both sugars using an electric hand mixer. Continue to beat until mixture is light and fluffy.
- Scrape down sides of the bowl and add molasses, egg and vanilla. Mix together and scrape down sides of the bowl again.
- Mix dry ingredients into the wet ingredients until a dough forms. Stir chocolate chips and coconut into the dough until just incorporated.
- Scoop tablespoon sized balls of cookie dough onto two parchment lined baking sheets and place them 1 inch apart.
- Bake cookies for 10 to 14 minutes or until cookies have puffed up and are golden brown.
- Allow cookies to cool, about 10 minutes. Serve or store in an airtight container, in a cool and dry place for up to 1 week.
Did you make this recipe? We want to see!
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Hi can you substitute honey for molasses? Thank you!!
Yes! (1:1) The flavor will be just a touch lighter, but you can definitely sub it in
Hey! This looks great, I am planning on making these for Christmas, I had a couple of questions!
For how long, and how, can i store the dough?
Also, I intend on wrapping them in those transparent wraps to give them to people. Will it retain it’s crunch?
It’ll be great if you could help out!
Hi Meghan! I recommend wrapping the dough tightly in plastic wrap, and it should keep in the refrigerator for about 5 days!
As long as the cookies aren’t stored in an area with a lot of moisture or humidity, you should be just fine!
Thank you so much! Love your recipes!
Just wondering… are the cookies soft or crunchy? Also, I don’t have any chai spice so what do you think would be a compliment spice?
I don’t have the spice either. Here’s what I got from searching ;-)
Ingredients:
3 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground cardamom
1/4- 1/2 tsp black pepper (optional)
Have you ever tried with cinnamon chips instead of chocolate?